While you are making you big batch of stock and putting up your tree, cut the top off your baby pumpkins, scoop out the seeds then bake for 40 minutes at 350.
When cooled, scrape the pumpkin in to a bowl and add the equal amount of left over mashed potatoes and about 1/4 c of shredded cheese per pumpkin (assuming these are the little one that are about 4 inches high). Mix with a little olive oil, sea salt and cracked pepper then stuff the pumpkin shells and bake until warm throughout.
